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  • Breakfast Burrito with Scrambled Eggs and Black Beans

    Ingredients

    For the Salsa Verde

    2 cups

    • Ingredients
      Amount
    • Jalapeño chiles, stems removed, sliced in half, seeds and veins intact quartered
      2 ea.
    • Tomatillos, husks removed, rinsed,
      8 ea.
    • Garlic clove, peeled
      1 ea.
    • White onion, small
      ¼ ea.
    • Cilantro
      ½ bunch
    • Salt
      to taste

    For the burritos

    4 burritos

    • Ingredients
      Amount
    • Canola oil
      ¼ cup
    • White onion, small, chopped
      1 ea.
    • Red pepper, seeded, diced
      1 ea.
    • Jalapeno, seeded, minced
      ¼ cup
    • Black beans, cooked
      2 cups
    • Red pepper flakes
      ¼ tsp.
    • Salt
      ½ tsp.
    • Ground black pepper
      ¼ tsp.
    • Brown rice, cooked
      1 cup
    • Hot sauce
      as needed
    • Cilantro, chopped
      ½ cup
    • Eggs
      4 ea.
    • Egg whites
      4 ea.
    • Pepper jack, shredded
      1 cup
    • Whole-wheat tortillas, 10-inch
      4 ea.
    • Sour cream
      ½ cup

    • Ingredients
      Amount
    • Salsa Verde
      ½ cup
    • Tomato, diced
      1 ea.
    • Avocado, cubed
      2 ea.

    Method

    For the Salsa Verde

    1. Place all sala verde ingredients, except the cilantro and salt in a blender. Process until almost smooth.
    2.  Pour blended mixture into a pan and bring to a simmer; season with salt and add the cilantro. Process briefly until smooth, taking care not to burn the cilantro.

    1. Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

    For the brown rice

    1. In a small bowl, mix the rice with hot sauce and cilantro. Set aside.

    For the eggs

    1. Whisk together the eggs and egg whites in a small bowl and season with ¼ teaspoon of salt. Spray a nonstick skillet with cooking spray and heat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. 

    For Assembly

    1. Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Roll up burrito-style.
    2. Before serving, wrap in foil and warm in a 350°F oven for 12 to 15 minutes until warmed.